Crab Cakes

by Carol Ann

6-8 oz Fresh or Imitation Crab Meat
1 egg, slightly beaten
6 tbsp Bread Crumbs
2 tbsp Carrots, peeled & grated
1 Stalk Celery, finely chopped
2 tbsp Best Foods Mayonnaise
½ tsp Dry Mustard
¼ bottle Red Hot Sauce
1 tbsp Green Onion (Greens only) chopped
¼ tsp Table Salt
2 tbsp Crisco Oil
1 Medium bowl Prepared Tarter Sauce
Lemon wedges (Optional)

Combine all ingredients (except 3 tbsp bread crumbs); and mix well. If using imitation crab, omit ¼ tsp salt. Set aside the 3 tbsp bread crumbs in small bowl. With wet hands; form 4-½" thick patties with the crab mixture.

Pour oil into 10" skillet and preheat. Coat crab patties with 3 remaining bread crumbs and fry in hot oil until crispy and golden brown on all sides. Turn out onto dish lined in clean napkins or paper towels to absorb extra oil.

Serve hot or cold with Tarter Sauce and lemon wedges.